Ingredients
Method
- In a large mixing bowl make a sponge by adding your lukewarm water, yeast, and sugar. Stir until dissolved. Add 1/2 a cup of your milled flour and whisk together. Set aside in a warm spot for 10-15 minutes uncovered to form a loose sponge and get bubbly.
- Next add salt, olive oil, and remaining flour. Stir (if making by hand) or mix in stand mixer and knead for 5 minutes until smooth. (I used speed 2 on my KitchenAid and speed 1 in my Bosch and make sure to use with dough hook extender for single batch) Cover and let your dough rest for 10 minutes, then knead again for 3 more minutes. The dough will be sticky, but should come away from the sides, but still stick to the bottom of the bowl.
- Place dough in an oiled bowl and turn it to coat it in the olive oil. Cover with plastic wrap and let rise for 1 hour or until doubled in size. *Towards the end of this rise I like to start preheating my oven.
- Punch dough down and divide into 6 equal pieces. Shape into balls and cover with plastic wrap for 10 minutes to rest.
- Next using a floured rolling pin and workspace, gently roll your pita dough balls into a circle that is about 6 inches in diameter and 1/4 inch thick. Don't roll out so hard that you're completely deflating your pita. If your rolling pin or dough stick sprinkle a little more flour. Let your rolled out pita bread rest for another 10 minutes uncovered on parchment paper.
If Baking Pita Bread
- Preheat your oven to 475℉ with the cast iron or baking stone you are using in it from the start. I put mine on a lower oven rack. Once the oven reaches 475℉ let it go another 10-15 minutes to make sure your baking surface is thoroughly heated.
- Bake for 2 minutes on one side, then flip with tongs or a spatula and bake for 1 more minute.
- Remove and place on a plate and cover with a kitchen towel while you finish baking the rest. This helps keep them soft.
If Cooking on Stovetop
- Heat up your cast iron skillet on medium-high heat. (Water should sizzle when it's ready) Add a thin layer of olive oil to coat your skillet.
- Cook pita on skillet for 30 seconds, until bubbles form. Flip pita over and cook for 1-2 minutes on the other side until you see big toasted spots on the underside. Flip again for 1-2 minutes. You will know when your pita is ready when it puffs. If it doesn't puff it should still be done when you see both sides are nice and toasted. They kind of remind me of giant English muffins or tortillas. *With this method mine didn't get as puffed as the oven baked ones, but we could still pull them open when cooled a little bit, but still warm. If they won't pull apart they are still wonderful for dipping in hummus or folding for tacos or gyros, etc.